Methi Makai Rice

Methi Makai Rice

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Rice

Type: Indian

Layers of fragrant rice and methi-makai mixture are a treat to see and eat


  • Fresh fenugreek leaves, chopped 1½ cups
  • Corn kernels, boiled 1 cup
  • Rice, soaked for 15 minutes 1 cup
  • Salt to taste
  • Bay leaf 1
  • Cloves 2
  • Black cardamom 1
  • Cinnamon 1 inch
  • Oil ½ tbsp
  • Cumin seeds ½ tsp
  • Fennel seeds (saunf) ½ tsp
  • Medium onion, sliced 1


  • Boil 2 cups water in a deep non-stick pan. Add rice, salt, bay leaf, cloves, black cardamom and cinnamon, mix, cover and cook till the rice is done and all the water is absorbed.
  • Heat oil in a non-stick pan, add cumin seeds and fennel seeds and saute till fragrant.
  • Add onion and saute till light brown. Add fenugreek leaves, corn kernels and salt and cook till done.
  • Put alternate layers of rice and methi-makai mixture on a serving platter and serve hot.